For the Chicken:

4 boneless chicken breasts (or thighs)

Salt and pepper to taste

1 tsp garlic powder

1 tsp paprika

1 tbsp lemon juice

1 tbsp olive oil

For the Batter Coating (Fried Method):

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

1/2 tsp salt

1 egg

3/4 cup cold sparkling water

Vegetable oil for frying

OR For the Puff Pastry Method (Baked):

1 sheet puff pastry, thawed

1 egg (beaten, for egg wash)

Optional Fillings:

Sautéed mushrooms

Spinach and cheese

Cream cheese with herbs

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Fried Batter Method:

Marinate Chicken: Season chicken with salt, pepper, garlic powder, paprika, lemon juice, and olive oil. Let rest for 30 minutes.
Prepare Batter: In a bowl, combine flour, cornstarch, baking powder, and salt. Add egg and whisk in sparkling water until smooth.
Heat Oil: Heat oil to 350°F (175°C) in a deep pan.
Coat and Fry: Dip marinated chicken into batter, allow excess to drip, and fry until golden (about 5–7 minutes per side).
Drain and Serve: Remove and let rest on paper towels. Serve hot.

Pastry-Wrapped Method:

Preheat Oven: 400°F (200°C).
Sear Chicken: Season and lightly sear chicken in a skillet until browned. Let cool.
Assemble: Cut puff pastry into 4 squares. Place chicken in the center and add optional filling. Fold over and seal.
Egg Wash & Bake: Brush with egg wash and bake for 25–30 minutes or until golden and puffed.
Rest and Serve: Let cool for 5 minutes before serving.

Use cold batter or puff pastry for maximum puff and flakiness.
Don’t overcrowd your fryer or baking tray—cook in batches if needed.
A meat thermometer helps ensure doneness (165°F / 74°C internal temperature).
Add custom spices to suit your taste—curry powder, Cajun seasoning, or Italian herbs work great.
Serve with dipping sauces like garlic aioli, spicy mayo, or creamy ranch for extra flavor.